In a medium saucepan melt margarine and saute onions until soft. Add water and bouillon and bring to a boil before adding remaining ingredients. simmer on medium heat until potatoes are tender. Enjoy alone or with injera.

Now I don’t want to say that I’ve conquered New York’s vegan scene, because I have only begun to unlock the vegan secrets of the city. But I do feel that I have a much better grasp, and I can leave the city in 2 months knowing I got to eat a lot of the great food the city has to offer.

Lula’s Sweet Apothecary is a goldmine. Friendly and adorable, you can try as many flavors as you need to before coming to the impossible decision of what to order. I’ve yet to try a less than outstanding flavor and the hot fudge is to die for. Always looking for any excuse to return.

Stogo is also fantastic, with their saltly caramel pecan and mexican hot chocolate flavors. Somehow I can never catch a picture before it’s gone. Although I must admit, their staff suck compared to Lula’s, which is a shame because they used to be equally amazing.

All this amazing ice cream inspired me to DIY it, despite my lack of an ice cream maker. I attempted this Sweet Potato Ice cream (sans pecans) by simply mixing with a hand mixer every 30 minutes for the first 2 hours in the freezer, and it turned out great!

Sweet Potato ice cream

Now that I’ve unlocked the secret, I have a yearning to make ice cream all the time. Summer is going to be out of control.

One of my first food memories was at my sister’s high school graduation. I was 5 and and in my all-unitards-all-the-time-phase and my mother made my sister a beautiful Poppyseed Cake with Cream Cheese Icing, covered in edible flowers.

For many years following, that was the cake I always requested, given the chance.

Sometime after going vegan, it occurred to me that I could actually make the cake myself. And thank goodness, because those 4 eggs and that 3/4 cup of butter weren’t helping anybody.

1/3 c poppyseeds

3/4 c soymilk

1/2 cup applesauce

1/4 cup Earth Balance

1 1/4 cup sugar

4 T ground flax seeds

1 T cornstarch

8 T water

1 1/2 t vanilla

2 c flour

2 t baking powder

1/2 salt

Soak poppyseeds in soymilk for an hour.

Cream earth balance and sugar together. Add applesauce, and vanilla.

In a separate bowl, combine flax, water and cornstarch. Set asaide for a few minutes before adding to sugar mixture.

Add baking soda and flour, alternating with the soaked poppyseeds. Stir until combined.

One, I acquired a huge bag of apples and pears for $2 from the Union Square Farmer’s Market.

Two, I ran. out. of. oatmeal.

This last sent my mornings spinning into unknown territority.

Luckily, all hope was not lost as I managed to have a ton of couscous cooked and ready to be loved.

Breakfast Couscous

1 cup couscous, cooked

1/4-1/2 cup water or juice

1/4 cup applesauce

1/2 pear, chopped

1 T Agave (or other sweetener)

1/2 t cardamom

1/2t cinnamon

1/8 t ginger

1/8 t nutmeg (optional)

currants

dried apricots

cashews

Combine all ingredients and cook over medium heat. There should be enough water to make the couscous soup-y, but the couscous will absorb the liquid quicky. When desired consistency is achieved, remove from heat and enjoy.

Melt the earth balance and add apple and shallots. Cook until apple begins to soften then add spices. Mix until the apple is covered then add couscous and all remaining ingredients. Cook on low heat for 3-5 minutes, stirring frequently.

Combine stock, miso and soymilk and bring to a simmer. Add vegetables in cutely arranged piles. (Take pictures while it’s still cute.) Simmer until denser vegetable are soft.

Serve topped with grated daikon (optional but highly recommended as this is the best part), ponzu, and chili oil.

Nabe take 2:

Now the pot is less cute. Chances are there are some straggling vegetables and a fair amount of broth. To make the best use of the delicious broth, add rice or noodles and heat for 5-10 minutes. Watch it turn into delicious miso gravy porridge and then enjoy. Standard rules for daikon, ponzu and chili oil still apply.